If you loved my take on Marianna Hewitt's famous Erewhon Coconut Cloud Smoothie, then you are going to fall head-over-heels for this recipe! My Raspberry Coconut Cloud Smoothie is a bright, vibrant twist on TikTok's favorite smoothie, but made perfect for the summer time!
Equipment
- 1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!
Ingredients
- ¾ Cup Frozen Raspberries
- 1 Frozen Banana
- ⅓ Cup + 2 Tablespoons Canned Coconut Cream divided
- 1 Cup Unsweetened Vanilla Almond Milk plus more to thin, if needed
- 2 Tablespoons Rolled Oats
- ¼ Teaspoon Cinnamon
- ⅛ Teaspoon Nutmeg
- ¼ Teaspoon Ground Ginger
- ½ Teaspoon Vanilla Extract
Instructions
- Add all of the smoothie ingredients (minus the 2 tablespoons of coconut cream) to a high-speed blender and blend until smooth. You may need to stop the blender and add more almond milk as desired, to thin out the smoothie.
- Next, grab your glass and add the two tablespoons of coconut cream to the bottom. Use a spoon to spread the coconut cream up the sides of the glass.
- Pour the smoothie in the glass, and top with additional coconut cream and/or chopped fresh raspberries, if desired.
- Serve immediately, and enjoy!
Calories: 317kcal | Carbohydrates: 60g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 329mg | Potassium: 686mg | Fiber: 13g | Sugar: 19g | Vitamin A: 107IU | Vitamin C: 34mg | Calcium: 350mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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